Vegetarian

Cous Cous Stuffed Peppers is for Lunch.

Cous Cous Stuffed Peppers takes 40 minutes to prepare.

Cous Cous Stuffed Peppers takes 10 minutes to cook.

Cous Cous Stuffed Peppers makes 4 servings.

The ingredients for Cous Cous Stuffed Peppers are:

Olive Oil, 3 tbsp (remove)
*Black Currants, dried, 0.25 cup (remove)
Scallions, raw, 3 medium (4-1/8" long) (remove)
Vegetable Broth, 1 cup (remove)
Couscous, 1.26 cup, dry, yields (remove)
*Peppers, sweet, red, fresh, 2 medium (approx 2-3/4" long, 2-1/2" (remove)
*Balsamic Vinegar, 2 tbsp (remove)
Celery, raw, 1 stalk, small (5" long) (remove)
*Parsely, raw 1 Tablespoon, 1 tbsp (remove)
Basil, 2 tbsp (remove)
Curry powder, 1 tbsp (remove)

Here is how you make Cous Cous Stuffed Peppers:

Halve each pepper, season with salt and pepper if desired, set on cookie rack for half hour.preheat oven to 350FChop your scallions, tossing the green part in a bowl and set aside, and the white part into a sauce pan along with celery, currants, and broth. Bring to a boil.After it boils, use a strainer spoon to transfer the chunkies into the bowl with the greens, then add dried couscous to the pot, making sure to follow the directions on the box (every brand is different). As soon as cous cous is done, toss that with olive oil, balsalmic, and the veggies in the bowl. Let it cool some.Pack each pepper half with about 1/2 cup of the stuffing (that's about how much fits in each half) Bake for 10 Min and serve.Serving Size: 1 half PepperNumber of Servings: 4Recipe submitted by SparkPeople user KIMMIEBEANZ.

The nutritional information for Cous Cous Stuffed Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 338.3

• Total Fat: 11.0 g
• Cholesterol: 0.0 mg
• Sodium: 254.7 mg
• Total Carbs: 52.4 g
• Dietary Fiber: 5.5 g
• Protein: 7.4 g

The dietary needs meet for Cous Cous Stuffed Peppers is Vegetarian